Skip to content

Carrot Puff

Debbie Patten
Juleah Patten

  • 2 lb carrots
  • ½ cup water
  • ½ tsp salt
  • 6 Tbsp butter

  • ¾ cup graham crumbs

  • Dash ginger

  • 2 eggs, separated
  • ¼ cup brown sugar
  • ¼ cup bread crumbs

Boil carrots in salted water for 15 minutes. Drain and mash. Combine carrots with 4 tablespoons butter, graham crumbs and ginger. Blend until smooth. Place in a tall casserole dish. Beat in egg yolks and set aside until cooled. In a separate bowl, beat egg whites until stiff. Fold into carrot mixture. Combine remaining 2 tablespoons butter, brown sugar and bread crumbs and sprinkle on top. Bake at 375°F for 45 minutes.